20 Minutes Mongolian Chicken
User Reviews
4.9
63 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
390 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
20 Minutes Mongolian Chicken
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Mongolian chicken is a Chinese-inspired American dish that has crispy fried chicken smothered in a sweet-savory sauce. It’s a delicious fast dinner that comes together in under 30 minutes.
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Ingredients
- 1 pound boneless chicken breasts will do but highly recommend thighs for juicy chicken
- ¼ cup corn starch + 2 teaspoon extra for adding to sauce
- salt and pepper to taste
- 3 tablespoons vegetable oil + extra if needed to fry chicken strips
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- ½ cup green onion white and green part of onion included
- ½ cup dark brown sugar
- ½ cup low sodium soy sauce use gluten-free soy sauce if you are on gluten-free diet
- 1 ½ teaspoons toasted sesame oil
- ⅓ cup water
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Instructions
- Keep corn flour slurry ready - mix 2 teaspoons of corn flour in ⅓ cup water.
- Cut boneless chicken into thin strips. Add chicken strips to a zip-lock bag. Add cornstarch and a pinch of salt and pepper.
- Close the zip lock bag and shake well to coat the chicken evenly.
- Heat oil in a wok or large skillet. Add chicken strips coated in corn flour to hot oil. Do not crowd the pan. Fry a few chicken strips at a time and do multiple batches to fry the chicken. Fry chicken strips on medium heat.Note: Overcrowding the pan with chicken will result in the chicken not getting browned evenly.
- Flip the chicken and brown it on both sides. Cook it for 2 to 3 minutes on each side or until browned.
- Transfer chicken onto a plate lined with a kitchen towel to absorb excess oil from fried chicken.
- Repeat above steps for rest of the chicken.
- In the same pan add minced ginger, garlic, and ½ of the green onion (reserve the rest of the green onion to be added to the dish in the last step). If the pan is dry without any leftover oil in it, add 2 to 3 teaspoons of oil before adding ginger and garlic.
- Toss well. Add toasted sesame oil, low-sodium soy sauce, and dark brown sugar to the pan.
- Toss. Stir the slurry once and pour it into the sauce.
- Cook for 30 seconds stirring constantly.
- The sauce will begin to thicken. Add fried chicken strips and the remaining green onion.
- Give it a quick toss until all the chicken is evenly coated in the sauce.Jo’s Tip: If the sauce turns too dry, you can add a splash(about 1 to 2 tablespoons) of water or chicken stock to adjust the consistency of the sauce.
- Toss until combined.
- Remove pan from heat. Serve it immediately hot over steamed rice.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Mise en place. The most important step in any stir-fried dish you get all the ingredients chopped, measured, and ready near the stove to be thrown into the pan and tossed. Chicken thighs for juicy chicken. The chicken breast will work, but I highly recommend you to use boneless chicken thighs as it will be moist even if you do tend to overcook your chicken by a few seconds. Thin chicken strips. Cutting the boneless chicken into strips will help cook the chicken fast. Cook chicken on medium heat, high heat will brown and dry the chicken fast. Don't overcook the chicken. Do not leave chicken in the pan for long. Remove it from heat as soon as it turns brown. High heat. Cook everything on high heat moving it quickly and frequently. Keep tossing. Do not let the ingredients sit for long while cooking.
- Mise en place. The most important step in any stir-fried dish you get all the ingredients chopped, measured, and ready near the stove to be thrown into the pan and tossed.
- Chicken thighs for juicy chicken. The chicken breast will work, but I highly recommend you to use boneless chicken thighs as it will be moist even if you do tend to overcook your chicken by a few seconds.
- Thin chicken strips. Cutting the boneless chicken into strips will help cook the chicken fast. Cook chicken on medium heat, high heat will brown and dry the chicken fast.
- Don't overcook the chicken. Do not leave chicken in the pan for long. Remove it from heat as soon as it turns brown.
- High heat. Cook everything on high heat moving it quickly and frequently.
- Keep tossing. Do not let the ingredients sit for long while cooking.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
38g
(13%)
Protein
26g
(52%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
1206mg
(50%)
Potassium
553mg
(16%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
159IU
(3%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1206mg | 50% |
| Potassium | 553mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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